Buttery Pan Rolls

• 2 pkg. active dry yeast
• 1/2 c. warm water (about 110~)
• 4 1/2 c. all-purpose flour
• 1/4 c. sugar
• 1 tsp. salt
• 10 Tbsp. butter or margarine, melted and cooled
• 1 egg
• 1 c. warm milk (about 110~)
• 1 (6 oz.) baking potato
• 2/3 c. solid vegetable shortening
• 1/2 c. sugar
• 2 eggs (room temperature)
• 2 tsp. salt
• 1 yeast cake
• 1/2 c. lukewarm water (95~)
• 1 c. milk, scalded and cooled to 95~
• 6 to 8 c. sifted all-purpose flour
• 1 Tbsp. solid vegetable shortening, melted

1. Boil potato until soft.
2. Peel and mash.
3. Measure 1 cup into large bowl.
4. Mix in 2/3 cup shortening, sugar, eggs and salt. Sprinkle yeast over 1/2 cup lukewarm water in small bowl; stir to dissolve.
5. Stir yeast and milk into potato mixture.
6. Mix enough flour, 1/2 cup at a time, to make a firm but slightly sticky dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes.
7. Grease large bowl.
8. Add dough, turning to coat.
9. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

active dry yeast, warm water, flour, sugar, salt, butter, egg, warm milk, baking potato, vegetable shortening, sugar, eggs, salt, yeast, water, milk, flour, vegetable shortening

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467040 (may not work)